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Artichoke Olive Salmon Recipe

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"After enjoying a similar Italian dish at a restaurant, I decided to crate this recipe," says Michele Salazar. "My husband loves it." In her Plain City, Ohio kitchen she smothers a salmon fillet with artichoke hearts, olives and diced tomatoes.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 1 salmon fillet (20 ounces)
  • 1 cup pimiento-stuffed olives, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (14-1/2 ounces) diced tomatoes, drained

Nutritional Facts

1 serving (5 ounces) equals 380 calories, 25 g fat (4 g saturated fat), 84 mg cholesterol, 1,196 mg sodium, 10 g carbohydrate, 3 g fiber, 29 g protein.

Directions

  1. Cut salmon into four pieces. Place on a piece of heavy-duty foil (about 18 in. x 15 in.). Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly.
  2. Place on a baking sheet. Bake at 350° for 35-40 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Artichoke Olive Salmon in Quick Cooking November/December 2004, p7

Nutritional Facts

1 serving (5 ounces) equals 380 calories, 25 g fat (4 g saturated fat), 84 mg cholesterol, 1,196 mg sodium, 10 g carbohydrate, 3 g fiber, 29 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Artichoke Olive Salmon

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
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MY REVIEW
Reviewed Oct. 30, 2012

"good and easy!"

MY REVIEW
Reviewed Jun. 1, 2011

"i have made this recipe several times. my grandson's (6 and 11) love it. we have family dinner on thursday and it is one of their frequent requests hubby likes it also."

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